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The slow cooker makes the wings incredibly tender and is such an easy way to cook them – once everything goes into the Crock Pot, you can just walk away until they’re done. The homemade gravy is rich, thick, and perfect for smothering over the wings. 

It’s a meal you’ll be proud to serve, whether it’s to your family or a room full of guests. Nothing makes people feel more welcome than a meal that is reminiscent of the holidays.

Warm, comforting food like this, especially served with filling sides like veggies and mashed potatoes, makes for such a friendly way to feed people you love. And the slow cooker takes the hard work out of it, so you’ve got plenty of time to visit.

Easy Entertaining For Thanksgiving

Thanksgiving turkey with gravy and mashed potatoes is a classic meal, but a whole turkey takes way more work and time than I have to make a weeknight dinner. These Crock Pot turkey wings take the effort out of turkey and gravy since everything cooks in your slow cooker for a few hours. 

If you love easy Crock Pot meals, give these Crock Pot BBQ chicken wings a try or these equally easy Crock Pot meatballs in gravy. For an ultra-simple side dish, add this Crock Pot hashbrown casserole to your menu, or Crock Pot navy beans for a unique savory side for all kinds of occasions. 

Not sure how to take care of your Crock Pot? Keep your slow cooker in perfect condition and serve your family for years with my complete Crock Pot Guide.

Great Reasons To Make Turkey Wings Recipe Crock Pot

  • Easy: This turkey wing recipe has only nine ingredients, and I bet you have at least a few already stocked in your kitchen. With just a few fresh additions, you can easily turn a few pantry staples into a creamy gravy to accompany your turkey wings with barely any effort.
  • Lots Of Gravy: These slow cooker turkey wings have such a great flavor and texture. The wings get fall-off-the-bone tender as they cook for hours in the Crock Pot, and the rich gravy is savory, thick, and ideal for pouring over the top of mashed potatoes. The wings are great, but the creamy gravy puts them over the top with so much flavor. 
  • Make-Ahead Meal: The Crock Pot is such a valuable kitchen tool. It makes cooking super easy, especially when you know you have a busy day ahead of you. These wings can go into the slow cooker in the morning, and when you return home, dinner is almost ready to be served. It’s such an easy way to enjoy a tasty meal. 
  • Budget Friendly: Turkey wings made in the Crock Pot are a grocery budget saver. Often you can find turkey wings on sale at a lower cost per pound the a whole turkey.
  • Versital: I think Crock Pot turkey wings make a great appetizer, but you can easily make them a meal

Crock Pot Turkey Wings Ingredients

ingredients for tender turkey wings and gravy

Here’s what you need for these super simple slow-cooker turkey wings:

  • Turkey Wings – Turkey wings are typically sold whole. Often, wings, they have been divided into the flats and the drumettes, and the wing tip has been removed and discarded. You can cook the turkey wings whole or break them down into smaller pieces before cooking.
  • Turkey Broth – A carton or can of turkey broth from the store is just fine, and you can use any brand. I also like cooking with Better Than Bouillon, which lasts a long time in the refrigerator. 
  • Onions – Any onions you like to use or have on hand will work for this recipe, but I usually use a yellow or white onion. 
  • Cornstarch – Cornstarch thickens the gravy, making it luscious and creamy for coating the wings. 
  • Heavy Cream – Heavy cream makes the gravy super rich and dissolves the cornstarch into a slurry, which prevents lumps. 
  • Turkey Dry Rub – You can purchase poulty blend dry rub or better yet make your own!

This Homemade Turkey Dry Rub Recipe is the perfect combination of herbs, spices, salt, and sugar to season a whole turkey or spice up a weeknight meal. Don’t be intimidated by making a whole turkey thought, because this recipe for turkey rub works every bit as well on turkey breasts, wings, or legs.

savory turkey dry rub in a jar with fresh sage and rosemary near the jar

How To Cut Wings

If you find a good deal on turkey wings, but they are not cut apart, don’t worry. You can learn how to cut wings like a pro using this Easy Step-By-Step Guide, How-To Cut Wings. Get tips for tools, safety, and detailed how-to instructions. Be sure to pin the post for later.

How to Make Crock Pot Turkey Wings Recipe Step-By-Step

  1. Clean your turkey wings under cold running water in the sink, and use tweezers to remove any stray pinfeathers. Pat the wings dry with paper towels.

Pro Tip: I always prefer to wear pink vinyle gloves when handling raw meat. These are my favorites from Amazon. I keep a box in my kitchen for all my messy jobs.

  1.  Using your hands, generously coat the wings with the dry rub, massaging it into the meat. Refrigerate the wings uncovered on a baking sheet. I like to line my baking sheet with parchment paper for easy cleanup.
turkey wings with dry rub on them.
  1. Add the diced onions, broth, and the cream of chicken soup into the crockpot and whisk to combine before adding the bay leaf.
soup, spices and onions in a crock pot being whisked
  1. Place turkey wings into the slow cooker. Cook the wings on high heat for 3 to 4 hours or on low heat for 6 to 8 hours until they’re super tender and cooked through. 
turkey wings with dry rub in a crockpot with gravy ingredients ready to cook.
  1. About half an hour before the wings are finished cooking, prepare the gravy. Combine the heavy cream, water, and cornstarch in a small jar with a tight-fitting lid. Shake for about 10 seconds or until the cornstarch dissolves.
  2. Gently move the wings to one side of the slow cooker. Add the slurry to the Crock Pot and whisk it to combine. Spread the wings back out, submerging them into the gravy. Note* If you cooked your wings on low heat, turn the Crock Pot up to the high setting when you add the cornstarch slurry to help the gravy to thicken. 
  3. Replace the lid and cook for an additional 30 minutes to thicken the gravy. 
making gravy with whipping cream and corn starch

Pro Tip: If you are in a hurry, you can skim off the gravy and pour it into a saucepan. Bring it to a hard boil and slowly whisk in the cornstarch slurry. Bring it back up to a boil, and your gravy will be thick. Salt and pepper to taste. 

  1.  Carefully remove the wings from the slow cooker – they will be very tender, and the meat might slide right off of the bone. Use a spatula and tongs if you want them to stay together for serving. 
  2.  Serve the wings on the bone, or pick off the meat. Serve them with a generous helping of the gravy, and enjoy. 

Tips and Helpful Hints

Tip #1: The skin is left on while cooking these turkey wings, so there is a good bit of greasy fat in the cooking juices. I recommend separating the fat and pouring it off.
After cooking time is over, remove the wings to a warming tray. Carefully pour off the cooking juices into an OXO Fat Separator. Wait 5 minutes for the separation. Then pour the cooking juices into a pan and follow my instructions in the recipe card for making pan gravy.

Tip #2: You can easily replace the turkey broth with plain chicken broth if that’s all you have on hand. The recipe will still work just fine and taste great. 

Questions About Crockpot Turkey Wings

How do I know when the turkey wings are cooked through? 

At the end of the cooking time, the wings should be tender enough that they’ll most likely fall off the bone, which is a very good indication that they have exceeded the safe internal temperature for poultry. If you are still unsure, you can use a meat thermometer to double-check – the safe temperature for poultry is 165°F. 

What can I use in place of the turkey rub? 

The rub gives these wings and the gravy a ton of flavor. However, if needed, you can use any combination of herbs and spices that you like or use a pre-made spice blend from the grocery store. Even salt, black pepper, onion powder, or garlic powder will get you tasty wings and savory gravy. 

Smart Shortcuts

Save time and a few dirty dishes by purchasing pre-diced onions, fresh or frozen.

Purchase turkey wings that are pre-cut into drumettes and wingettes, tips removed.

How to Store Leftovers

In the fridge – Store leftover turkey wings and the gravy separately in airtight containers in the refrigerator for up to 3 days.

In the freezer – For freezing, I recommend removing the meat from the bones and mixing it with the gravy. Freeze in an airtight container. The gravy and turkey will keep for up to two months. 

How to reheat – If heating from the refrigerator, I recommend heating the wings in the gravy in a pan on the stovetop. If you’re heating frozen leftovers, let them thaw on the counter or in the refrigerator first. You can then use a pan on the stove or the microwave to warm the meat and the gravy together. 

How to use up leftovers – Pull the turkey meat off of the bones and use it in a turkey pot pie with the leftover gravy, or transform it completely and use the shredded meat in a homemade soup

Make It A Meal

Turkey and grave is pure comfort food so choose a few side dishes that also make you feel warm and cozy. Whip up a batch of my Creamy No Dairy Mashed Potatoes, Instant Pot Jasmin Rice, or Air Fryer Crispy Skin Baked Potatoes. Next, browse through all my Easy Stuffing Recipes and read all about making it ahead and other prep tips. Steam some fresh green beans and drizzle them with butter. It feels like having a little Thanksgiving feast on a regular day. I also love to serve them with dinner rolls or crusty bread to soak up all of the leftover gravy.

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turkey wings, gravy,
5 from 1 rating

Smothered With Rich Gravy Turkey Wings Recipe (Crock Pot)

Prep Time: 15 minutes
5 hours
Total Time: 5 hours 15 minutes
Servings: 4
I have a delicious recipe for you that's perfect for comfort food cravings, Smothered With Rich Gravy Turkey Wings Made In A Crock Pot. This recipe is incredibly simple to make and guarantees tender, flavorful turkey wings with tons of gravy every time. It's a crowd-pleasing dish that's ideal for a cozy family dinner or a get-together with friends.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

hand showing you to tap on the ingredient to add to your walmart and target list.

Ingredients
 

Instructions
 

  • Clean your turkey wings under cold running water in the sink, and use tweezers to remove any stray pinfeathers. Pat the wings dry with paper towels.
    3 lbs turkey wings
  • Using your hands, generously coat the wings with the dry rub, massaging it into the meat. Tap off any excess dry rub. Refrigerate the wings uncovered on a baking sheet. I like to line my baking sheet with parchment paper for easy cleanup.
    4 tablespoons Homemade Turkey Dry Rub
  • Add the diced onions, broth, and the cream of chicken soup into the crockpot and whisk to combine before adding the bay leaf.
    1/2 cup onion, 10 oz Cream of Chicken Soup, 3 cups turkey broth, 1 bay leaf
  • Place turkey wings into the slow cooker. Cook the wings on high heat for 3 to 4 hours or on low heat for 4 to 5 hours until they’re super tender and cooked through. Wings need to be cooked to 165 degrees F internal temperature.
  • About half an hour before the wings are finished cooking, prepare the gravy. Combine the heavy cream, water, and cornstarch in a small jar with a tight-fitting lid. Shake for about 10 seconds or until the cornstarch. dissolves.
  • Gently move the wings to one side of the slow cooker. Add the slurry to the Crock Pot and whisk it to combine. Spread the wings back out, submerging them into the gravy. Note* If you cooked your wings on low heat, turn the Crock Pot up to the high setting when you add the cornstarch slurry to help the gravy to thicken.
  • Replace the lid and cook for an additional 30 minutes to thicken the gravy.
  • Carefully remove the wings from the slow cooker – they will be very tender, and the meat might slide right off of the bone. Use a spatula and tongs if you want them to stay together for serving.
  • Serve the wings on the bone, or pick off the meat. Serve them with a generous helping of the gravy, and enjoy.

Notes

Gravy Tip
The skin is left on while cooking these turkey wings, so there is a good bit of greasy fat in the cooking juices. I recommend separating the fat and pouring it off.
  1. After cooking time is over, remove the wings to a warming tray. Carefully pour off the cooking juices into an OXO Fat Separator. Wait 5 minutes for the separation. Then, pour the cooking juices into a pan. Bring to a boil over high heat. 
  2. Combine the heavy cream, water, and cornstarch in a small jar with a tight-fitting lid. Shake for about 10 seconds or until the cornstarch dissolves.
  3. Bring juices back to a hard boil and slowly whisk in the cornstarch slurry. While whisking bring it back up to a boil. Salt and pepper to taste. 
Serving: 1g, Calories: 653kcal, Carbohydrates: 13g, Protein: 50g, Fat: 44g, Saturated Fat: 16g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 16g, Cholesterol: 202mg, Sodium: 1287mg, Potassium: 699mg, Fiber: 1g, Sugar: 3g, Vitamin A: 702IU, Vitamin C: 2mg, Calcium: 113mg, Iron: 5mg
Cuisine: American
Course: Main Dish
Author: Gina Dickson

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turkey wings in gravy that have been cooked in a slow cooker

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